If you are cooking for more people than usual at this time of year, it is a good idea to have some ready-to-serve dishes stashed away in the freezer to serve when you are too busy to cook or have an impromptu event where something a little out of the ordinary is called for. This rillette recipe fits the bill perfectly, and also allowed me to use a perfectly good, organic, albeit rather dry chicken I had to do something with.
Rillettes are really a French version of the English potted meats. They are made by long slow cooking of the meat in broth and white wine, and then potted with lots of herbs and butter. Served on slices of crusty bread with good quality pickles, they keep for at least five days in the fridge and much longer in the freezer.
You can adapt this recipe to what you prefer in the way of herbs, but I used my spruce salt, juniper berries and some fermented dandelion buds as garnish giving it a distinctively local flavour.
Chicken Rillettes
Ingredients
1 whole chicken, approximately 4 lbs.
2 Tbsp oil
1 cup dry white wine
2 cups water
2 onions
1 large carrot
3/4 cup of unsalted butter
2 tsp spruce salt
1 dozen juniper berries
a handful of chopped parsley
Method
In a large Dutch oven, brown the chicken on all sides in the oil. Pour the water and wine over it. Add 1 onion and the carrot, both roughly chopped. Cover and put in a 300 degree F. oven for about 2 1/2 hours. The chicken should be well cooked and fall away easily from the bones. Strain the broth into a bowl and discard the vegetables (or better yet use them in something else) cool, and then store the broth and the chicken separately in the fridge. There should be about 2 cups of broth. This can be done a day or two ahead.
To make the rillettes, using a couple of forks, pull away all the meat in small bite-sized strips, discarding the skin and bones. In a saucepan, cook the second onion, finely chopped in 1/4 cup of butter until translucent. Add the chicken, the rest of the butter, juniper berries and salt. Continue to cook on a low heat until most of the liquid, but not all has evaporated. If you pull the meat to one side of the pan, there should still be liquid visible at the bottom, but the whole mixture will not be covered in liquid. Just before it is ready, add the parsley, mix well and check for seasoning.
Transfer it into serving dishes and/or mason jars and cool completely, cover and refrigerate or freeze. Bring back to room temperature before serving.
I am bringing this dish to Fiesta Friday #47, hosted as always by Angie and co-hosted by Indu at Indu’s International Kitchen and Jhuls at The Not So Creative Cook. Many thanks to these three for keeping this party going this week. Feel free to drop by and see join in the fun.
Along the Grapevine 